My Mexican S’more Pie is the perfect sweet and savory ending to any dinner. It has the kick of Mexican hot cocoa blended with the flavors of a s’more.
This weekend we are having some great friends over for a Mexican feast. I wanted a dessert that would continue with the theme of the dinner, but I did not want to turn on the oven in 90 degree weather to bake my Mexican Hot Chocolate Brownies. This is a no-bake pie, or pies I should say, as I am making individual pies! The filling is cooked on the stove top like a custard then cooled in the refrigerator.
Mexican S’more Pie is creamy and chocolatey with a hint of espresso, cinnamon and cayenne leaving just a hint of heat in the back of your throat. What makes it a s’more is, of course, the graham cracker crust and e marshmallow creme. The Mexican influence is the spiced chocolate filling. All of that is then topped with whipped cream, shaved chocolate and sprinkled cinnamon. The best of 2 scrumptious desserts in one light airy refreshing bite!
The Method of Mexican S’more Pie
ingredients:
- sugar
- cornstarch
- unsweetened cocoa
- instant espresso
- salt
- cayenne pepper
- cinnamon
- egg
- egg yolk
- milk
- dark chocolate
- graham cracker crust(s)
- marshmallow creme
- whipped cream
basic instructions:
For the filling: Combine sugar through egg yolk in a mixing bowl and whisk thoroughly. Add milk to a medium heavy saucepan and heat until warm, but not boiling. Gradually whisk warm milk into the egg mixture then pour it back into the saucepan. Heat 5-10 minutes until thick constantly whisking. Stir in the chocolate. Transfer custard into another bowl placed inside an ice water bath to stop cooking. Refrigerate until ready to use.
To assemble: Scoop some marshmallow creme into the bottom of the pie shells and spread so there is about a 1/4 inch thick base. Spoon chocolate filling to the top of the crust. Finish with whipped cream then shaved chocolate and cinnamon sprinkled over the top.
Cook’s Notes:
recipe variations:
This can be made in a large pie crust instead of individual ones.
serving suggestions:
This is a terrific dessert for any Mexican meal, but it would also be great when grilling or camping!
The Essentials:
If you make this Mexican S’more Pie and love it, please come back and give me a 5 star rating!
Mexican S’more Pie
This Mexican S'more Pie is the perfect sweet and savory ending to any dinner. It has the kick of Mexican hot cocoa blended with the flavors of a s'more.
- medium bowl
- Whisk
- various measuring spoons and cups
- heavy duty saucepan
- large bowl
- plastic wrap
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp instant espresso
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/8 tsp cayenne pepper
- 1 egg
- 1 egg yolk
- 1 3/4 cups milk
- 2 ounces semi sweet or dark chocolate, chopped
- 6 individual graham cracker crusts
- marshmallow creme
- whipped cream
Add sugar through the egg yolk to a mixing bowl and whisk to combine.
Pour milk in saucepan and heat until warm, but not boiling. Slowly por the warm milk into the egg mixture continually whisking. Return to a medium low heat for 5-10 minutes until thick. Add the chocolate and combine.
Rinse the mixing bowl and place it in a larger bowl that contains ice and cold water. Pour the cooked custard into the bowl and let it sit in the ice bath until cooled.
Add a dollop of marshmallow creme to each graham cracker crust spreading until you have a 1/4 in layer.
Top this with the chocolate mixture. These can be covered with plastic wrap and refrigerated for 3-4 hours or overnight.
Before serving, top with whipped cream, shaved chocolate and cinnamon.
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